2008 Pierneef Sauvignon Blanc
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This wine is a 100% Sauvignon Blanc and was made from the sixth production of grapes from one vineyard in the Walker Bay area close to the town Bot River. The slope faces south-west and is situated approximately ten kilometres from the Indian Ocean.
Predictions by farmers producing early fruit varietals such as peaches were confi rmed. The season started at least two weeks later than normal. The period preceding ripening was cool and created the right conditions for an exceptional year, described by some as European. Sugar levels climbed slowly – a very positive condition. However, rains made timing somewhat challenging and harvesting required strong nerves and thorough experience. Harvesting ran smoothly, though, and the cellar was provided with good, healthy grapes.
Plant material used is from the clone SB11 and was grafted on rootstock Richter 99. The block was planted in 2001, with a plant width of 2,7 x 1,2 metres, and is trellised and irrigated. The vineyard is organically managed and, with medium-potential soils, strong winds and the elimination of fertilizers, conditions for the vines are very challenging. The result, though, is fruit with a good concentration of flavours
The grapes were picked at between 22 to 24 degrees Balling and transported to the La Motte cellar in a refrigerated truck. Bunches were destalked and then coldsoaked for sixteen hours. Fermentation of 30 days in stainless steel tanks was at 11 degrees Celsius. The wine was left on the lees for fi ve months before bottling took place on 14 August 2008. Only 6 000 cases (6 x 750ml) were bottled.
The wine has a pale straw colour with a light green tint. It shows a rich complexity of tropical fruit fl avours such as passion fruit, melon, apples and litchi. There are also fl avour hints of “fynbos”, the natural vegetation on the farm. The palate shows lime and gooseberry, backed by a fi rm structure with refreshing acidity. The fi nish is persistent, with a mineral presence.
Alcohol 13,3% vol
Residual sugar 3,46 g/l
Total acid 6,33 g/l